Brown beef roast on all sides in a pan or a hot oven. Remove from heat.
Place beef in a pot, add braising liquid so that beef is nearly submerged in liquid. If you need more
liquid, add a 50/50 mixture of water and soy sauce. Bring to a simmer, cover tightly, and place in a
Cook beef for about 1½ to 2 hours, or until beef is very tender. Remove beef from liquid and hold
at 140 degrees until needed. Strain and reserve liquid.
Slice beef and shingle in serving pan. Pour some of the braising liquid over the beef.
NOTES: You may want to slightly thicken some of the cooking liquid with a cornstarch slurry.
Leftover beef is very good cold, use in sandwiches or as an ingredient in a Chinese-style